Butterscotch Pudding, Kind Of

bs-puddingSo after making the eggnog I had a pint of whole milk leftover, and since we never drink whole milk (and since I have an aversion to throwing perfectly good food away), I had to think of something to make with it. I thought pudding might be nice– it’s one of the only things I use whole milk for– but I was out of eggs and didn’t have enough chocolate in the house for a really good chocolate pudding, so I turned to a tried-and-true source of recipes and found (drumroll please) butterscotch pudding.

It sounded fabulous– the warm, toasty notes of dark brown sugar, combined with the sweet creaminess of pudding– and looked simple to make. In reality I experienced a few problems, probably because I didn’t trust the recipe enough.

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Faux Fried Ice Cream Cake

fried IC cake

At the outset, I feel compelled to note that everything but the cake in this Faux Fried Ice Cream Cake is “faux”– there’s no real frying (sauteeing at the most), and there’s no ice cream. But there is cake, and it’s a decadent, delicious cake at that, I promise. It’s inspired by an actual ice cream cake from Sprinkle Bakes, one of my favorite baking blogs.

I was first introduced to fried ice cream as a teenager when I went to a Mexican restaurant with my high school Spanish Club. It was, of course, ice cream that had been rolled in a crumb coating and deep-fried just until the outside got crunchy, leaving the inside frozen. Really tasty (what’s not to like?), but a lot of trouble to make without a deep-freezer and a fryer.

However, if you take crushed cornflakes and sauté them in a little butter and brown sugar, they take on an amazing caramelly-buttery flavor that’s reminiscent of the fried ice cream coating from days of yore. It’s incredible served over actual ice cream, but since ice cream desserts don’t travel well I decided to incorporate it into a 9×13″ cake, perfect for those end-of-summer barbecues where you won’t necessarily have a freezer handy.

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Bacon Jam

bacon jam cracker

So I had a lot of extra bacon, and with its expiration date fast approaching I didn’t want to let all that salty, smoky, fatty goodness go to waste. What to make? Bacon jam. And it’s AMAZING. Seriously, I’ve tried other bacon jam recipes before, but this one was a standout– I tasted it and immediately declared it one of the best things I’d ever made. It’s incredibly delicious, and while it may seem like a lot of work for a condiment, this is no ordinary jam! This sweet-savory spread (with a hint of spice at the end) goes on anything, from grilled cheese sandwiches (my favorite) to crackers and peanut butter.* Try it, you’ll wonder how you ever lived without it!

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Peach Cloud Cake

peach cloud serving

Honestly, I couldn’t think of a good name for this cake– but it’s basically everything one could want in a summer dessert. Moist vanilla cake base, peaches sauteéd in brown sugar and butter, fluffy whipped cream, and crumbled brown sugar meringue for a little crunch. It’s light and refreshing, but rich and creamy, with tangy peaches and sweet meringue all in one.

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